SEARCH WEBSITE

Return to main menu
Foodservice
[ 0]

Grilled Stuffed Peppers with Diced Ham Salad

Grilled Stuffed Peppers with Diced Ham Salad Recipe
FIND PRODUCT NEAR YOU

0 Reviews

SERVINGS

12

PREP TIME

20 min

TOTAL TIME

30 min

GLUTEN FREE

NO

Miniature peppers are a festive vessel for creamy Jones ham salad in this crowd-pleasing appetizer recipe.

This recipe is made with Jones Ham Steaks.

7 oz Ham Steak
ingredients
36 miniature red, green, or orange sweet peppers
1 1/2 cups soft cream cheese
20 oz Jones Dairy Farm Ham, finely diced
3 tablespoons brown or yellow mustard
3/4 cup finely chopped green onions
1 teaspoon Worcestershire sauce
2 tablespoons olive oil
1 teaspoon paprika
DIRECTIONS
Slice peppers in half, remove seeds.

Beat cream cheese in large bowl of mixer fitted with paddle attachment on medium speed until creamy, about 2 minutes.

Mix in ham, mustard, green onions and Worcestershire on low speed until well combined.

Fill each pepper half with one rounded teaspoon of the cream cheese mixture.

Preheat grill to medium heat. Brush bottoms of peppers with olive oil. Sprinkle tops lightly with paprika.

Place peppers on grill, filling side facing up. Grill 4 to 6 minutes or until filling is warm and pepper is lightly charred.

Spicy tip: Jalapeño peppers can be substituted for small sweet peppers.

Similar Ham Recipes

Breakfast Lasagna
Breakfast Lasagna
Grilled Ham Steaks with Maple Glaze & Peach Salsa
Grilled Ham Steaks with Maple Glaze & Peach Salsa
Grilled Ham Steaks withTomato-Basil Vinaigrette
Grilled Ham Steaks withTomato-Basil Vinaigrette
FIND MORE RECIPES

Ratings & Reviews

Let us know what you think. Did you make any changes?
Will you make it again?

WRITE A REVIEW

Ingredients

36 miniature red, green, or orange sweet peppers
1 1/2 cups soft cream cheese
20 oz Jones Dairy Farm Ham, finely diced
3 tablespoons brown or yellow mustard
3/4 cup finely chopped green onions
1 teaspoon Worcestershire sauce
2 tablespoons olive oil
1 teaspoon paprika

Directions

Slice peppers in half, remove seeds.

Beat cream cheese in large bowl of mixer fitted with paddle attachment on medium speed until creamy, about 2 minutes.

Mix in ham, mustard, green onions and Worcestershire on low speed until well combined.

Fill each pepper half with one rounded teaspoon of the cream cheese mixture.

Preheat grill to medium heat. Brush bottoms of peppers with olive oil. Sprinkle tops lightly with paprika.

Place peppers on grill, filling side facing up. Grill 4 to 6 minutes or until filling is warm and pepper is lightly charred.

Spicy tip: Jalapeño peppers can be substituted for small sweet peppers.
Scroll top